Go to: Just Dutch Oven Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Apricot-braised Pork Loin

1 tb Vegetable oil
2 lb Boneless pork loin roast
1 1/2 c Chopped onions
1/2 c Chopped carrot
1 Clove garlic; minced
2 cn Apricot nectar; (12 oz. each)
1 ts Dry mustard
1 ts Salt
Watercress


Heat oil in Dutch oven over medium-high heat. Add pork and brown on all sides. Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender. Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil. Cover and bake 1 1/2 hours in preheated 375 degrees oven until meat thermometer inserted in thickest part reads 170 degrees. Remove pork; keep warm. Boil pan juices about 5 minutes until thickened. Serve pork with sauce; garnish with watercress. Serves 6.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.